Internet Monitoring – Hawaii

This week I am fortunate enough to be staying at the Sheraton Keahou on the Big Island of Hawaii.During my morning routine I read the posts of my favorite blogs.

This morning I had a message pop up on my browser screen indicating I had violated Oceanic Time Warners internet policy. It seems this company monitors your internet use. Even when paying for the privilege of using it.

I know what you are thinking….. yes I do..! But the site I was visiting was www.thefoodpornographer.com. After a 10 minute call that I had to pay for I was finally released and let to browse again.

Shame Time Warner!

Sheraton Keahou – A room with a view!

View the warning message after the jump……

The Warning – For Searching The Food Pronographer

Fairmont Orchid – Big Island of Hawaii

Tuesday’s lunch was at the Hale Kai Restaurant at the Fairmont Orchid Hotel on the Big Island of Hawaii.We were lucky enough to be seated at the front of the restaurant for a seaside lunch.

At the end of the meal we ordered a Kona Coffee & Vanilla Ice Cream Cake and a Aztec Spiced Chocolate Mousse along with a pot of french press coffee.

Both were pretty good!

Fairmont Orchid  – Kona Coffee & Vanilla Ice Cream Pie
Fairmont Orchid – Aztec Spiced Chocolate Mousse

More after the jump….

Fairmont Orchid – Hale Kai
Fairmont Orchid – The view
Fairmont Orchid – The Burger
Fairmont Orchid – Prices were not for the timid

Four Seasons Hualalai Sunday Brunch – 2013

Yesterday I had the great fortune to have Sunday Brunch at the Four Season Hualalai on the Big Island of Hawaii. I had previously visited a couple of years ago.The brunch view looking over the ocean is amazing and the food is great as well. One of the high points from my last visit was a Macadamia Cinnamon roll. I couldn’t wait to have one again.

I eagerly snapped one up for the first coffee of the day! Sadly the recipe has changed. It appears that a basic cinnamon roll is cooked over a bed of macadamia nuts. While good…. they not as amazing as they were before.

I have worked out the old recipe and will publish it when I come home.

Four Seasons Hualalai – Sunday Brunch

One more after the jump….

Four Seasons Hualalai – The view from the table….

On New Cookbooks

I posted a couple of weeks ago about how Santa was very generous this last Christmas. And he was!Having had a couple of weeks to digest the volumes I noticed a big change with this years crop of books. Most of them now list the weights of ingredients. 6 oz flour…8 oz Sugar… 2 Grams Yeast.

Seems North America is catching up to Europe.

This is a great thing. As baking is tasty chemistry… anything that can make the final outcome more predictable is a great thing! Now if we can finally get the temperature of the perfect room temperature butter…..

June 27, 2013 – Just a quick follow up note: 

  • I have been reading some cook book reviews that express concern over the weights given in recent editions of some cookbook
  • it appears, in some cases, average values may have been used in translating some “cup” measurements of ingredients rather than the recipe being tested using a weight measurement
  • understandably untested weight measurements may cause undesirable results
  • I recommend proceeding with caution with any recipe that lists weights as a second measurement

June 2020:

  • The Coconut Cream Pie in the Dahlia Baker book is amazing and I go back to it frequently
Bouchon Bakery Book – 2012
The Dahlia Bakery Cookbook – 2012
Fika Cookbook – 2012

Sunday Pound Cake

Sunday Pound Cake – Two Ways

It was Sunday and we were having guests twice during the day. Tea for 4 in the afternoon and dinner for 3 in the evening. The request was for pound cake for tea.. so I managed to extend the pound cake to dessert as well.

I haven’t made too many pound cakes so I turned to new to me recipe. Classic Pound Cake from America’s Test Kitchen The New Best Recipe Book.

According to the recipe I used:


8 Ounces of Butter
1 1/3 Cups of Sugar
3 Large Eggs
3 Large Egg Yolks
1 1/2 Teaspoons of Vanilla Extract
1 1/2 Teaspoons of Water
1/2 Teaspoon of Salt
6 Oz of Cake Flour

The oven was heated to 325 and the loaf pan was greased and lined with parchment paper.

Sunday Pound Cake – The ingredients – except for 3 Egg Yolks

The secret to this recipe seems to be the butter has to be just the right temperature – “Softened but still cool”.  An inexact temperature.

Following the recipe….

In my mixer, I beat the butter briefly then slowly added the sugar beating for 5 minutes, then added the salt.

Sunday Pound Cake – The Butter
Sunday Pound Cake – Adding the Sugar

I mixed the eggs, egg yolks, water, and Vanilla together in a measuring cup and added this to the butter/sugar mixture in a stream until combined.

Sunday Pound Cake – Eggs, Egg Yolks, Water, Vanilla.
Sunday Pound Cake – Adding the Egg Mixture in a Stream.

This is where I figured out the butter was not quite warm enough. The mixture was pretty lumpy with butter bits rather than smooth.

I sifted  1/3 of the cake flour onto parchment paper, and sprinkled the flour over the mixture and folded it in.

At this point I decided to take care of the butter lumps and worked them out. A mistake. The butter I figured  out afterwards that the butter limps should have been worked out before the first addition of the flour.

I sifted the next 1/3 of the flour and folded it in and continued with the last 1/3 if the flour in the same way.

Sunday Pound Cake – Sifting the Flour
Sunday Pound Cake – Folding the Flour In
Sunday Pound Cake – After the 3rd Addition.

I loaded up the loaf pan and put it in the oven.

Sunday Pound Cake – Ready for the Oven.

The recipe said to bake for 70 – 80 minutes. This took 85 minutes.

Once out of the oven the cake rested for 5 minutes before being turned out to cooled on a rack.

Sunday Pound Cake – Cooling

While the cake smelled and tasted very good it did turn out to be more pound than cake. The butter temperature was likely the problem.

For tea the cake was just sliced and served. For dessert I macerated some blackberries from the summer with a couple of teaspoons of sugar and whipped up some cream.  The evening dessert was better than tea time.

Sunday Pound Cake – From the Editors of Cook’s Illustrated -The New Best Recipe – All New Edition – 2004

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